Tuesday, December 21, 2010

In a 5—5-1/2 qt. stockpot, beat together eggs, sugar, and salt until the eggs are pale yellow in color. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160°F. Remove from heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.

Cover and refrigerate until thoroughly chilled — several hours or overnight.

Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick.